Broccoli and Shell Macaroni Soup
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped (or sliced, about 1 cup)
- 3 large garlic cloves, minced
- 1 large celery rib, chopped (about 3/4 cup)
- 2 tablespoons finely chopped fresh parsley
- 1⁄2 teaspoon dried marjoram
- 1 (16 ounce) can plum tomatoes, with their juices (about 1 1/2 cups)
- 1 lb broccoli
- 6 cups chicken broth or 6 cups beef broth
- coarse sea salt
- 1⁄2 teaspoon freshly ground black pepper, to taste
- 1 cup small shell macaroni (or other small macaroni)
- 1⁄3 cup freshly grated pecorino romano cheese
directions
- In a 3 to 4-quart saucepan, combine the olive oil, onion, garlic, celery, parsley, and marjoram; place over medium heat and saute, stirring frequently, until the celery and onion are beginning to color, about 10 minutes.
- Add in the tomatoes and their juices, breaking up the tomatoes with a wooden spoon or a potato masher; simmer briskly for 10 minutes.
- Meanwhile, cut the top of the broccoli into small florets, then peel the stems and cut them into 1/2-inch pieces; you should have about 5 cups.
- Add the broccoli, broth, salt (the amount will depend on the saltiness of the liquid you use), and pepper.
- Cover and bring to a boil; adjust heat and simmer briskly, partially covered, for 10 minutes, stirring once or twice.
- Stir in the shells and continue to simmer until shells are tender, 8-10 minutes, stirring a few times.
- Taste and correct seasoning , if necessary.
- Let rest 10 minutes, then serve in flat soup bowls and pass the grated cheese.
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